Jalapeno Hummus

Here's an easy way to make a fiery batch of Jalapeno Hummus! Giving it a burst of jalapeno-lime-cilantro flavor is a welcome update to a classic dish.

📝 Ingredients

• 2 cans chickpeas (garbanzo beans)
• 3-5 jalapenos
• juice of 2 limes
• 15-20 sprigs cilantro
• 5 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 cup tahini
• freshly cracked black pepper
• 3 tablespoons olive oil
• splash of water

👨‍🍳 Instructions

1. 1Start by prepping all of the ingredients. Peel the garlic cloves and give the jalapenos and cilantro a good rinse. I typically twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together. I also usually drain and rinse the chickpeas before using them.
2. 2Add all of the ingredients to a blender or food processor and combine well. Take a take for seasoning and heat level. I added an extra jalapeno (four total) and another generous pinch of salt to this batch.
3. 3Serve immediately and store leftovers in an airtight container in the fridge.
4. 4If you want to serve it with a cheese quesadilla, simply add cheese to half of a flour tortilla, fold onto itself, and crisp it up in a dry skillet over medium-high heat. Cook for 2-3 minutes per side or until it is turning golden brown and the cheese is melted.